The World of Regina Chennault

Drunken Chicken

I made this dish years ago but back then my chicken was way too drunken– I didn’t dilute the marinate so the alcohol is too strong and the chicken is quite bitter. This time however turned out pretty good. This is an easy recipe I learned from Angela. The marinated wine I used is “Xiang Cao Lu”, which is a seasoned “Huah Diao Jiu”. Next time I will try to use basic “Huah Diao Jiu”.

Drunken Chicken

Drunken Chicken Recipe

Preparation:
Boil chicken in a large pot covered with lid until chicken is cooked. Water must be enough to cover the chicken.While the chicken is cooking, combine all marinate ingredients in a container (I use Corning pot )until salt dissolve. Adjust the amount of salt to suit your taste (if marinate longer time then use less salt). Transfer the cooked chicken to ice bath to stop the cooking. Save the broth for other use. When the chicken is cooled place them in the cooking wine marinate, covered and continue marinate in the fridge. I usually let it marinate overnight but I think the flavor will penetrate after 6 hours. Garnish with cilantro and serve cold.

Note:

The ratio of cooking wine to water is 1:1

Best to be consumed within 2-3 days.

I froze some marinated wine, will experiment using frozen marinate next time (5/22/09 update: I used frozen marinate to soak the chicken but found out the wine aroma was not as strong… hmmm, maybe use half of frozen and half fresh marinate will do??…)